Warm roasted carrot, parsnip and beetroot salad

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Warm_Carrot_Parsnip_Beetroot_Salad Easy Food

Serves 4


For the dressing:
80ml rapeseed oil
2 tbsp balsamic vinegar
1 garlic clove, crushed

1 tsp honey


For the salad:
6 carrots, peeled and cut into wedges
2 parsnips, peeled and cut into wedges
2 red onions, cut into wedges
4 fresh beetroots, trimmed, peeled and cut into wedges
100g baby spinach leaves
2 tbsp rapeseed oil


To serve:
100g washed-rind cheese, such as Gubbeen, Durrus or Ardrahan, or any Cheddar, chopped


  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  2. In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight- fitting lid). Season to taste.
  3. Place all of the prepared vegetables in a large baking tray. Drizzle over the oil and toss to coat. Bake for 30 minutes.
  4. Scatter over the chopped cheese and return to the oven for five minutes until just melted.
  5. Allow to cool for 2-3 minutes. Add the fresh washed spinach leaves and then drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.

Per Serving: 540kcals, 36g fat (8.1g saturated), 38.7g carbs (19.6g sugars), 14g protein, 9.3g fibre, 0.437g sodium